Line 2 baking trays with non-stick baking paper. Melt the peanut butter and butter together in a heavy-based saucepan.

Put the rice pops and icing sugar into a large bowl. Pour in the melted butter mixture, then stir. When cool enough to handle, using the palms of your hands, roll the mixture into 2.5cm/1-inch balls, then put them on the prepared baking trays and chill in the fridge for 3-4 hours, or until firm.

Put the chocolate in a heatproof bowl, set the bowl over a saucepan of gently simmering water and heat until melted. Using a teaspoon, dip the balls into the chocolate one by one, making sure they are covered completely, then lift them out and return them to the baking trays.

Chill in the fridge for 1-2 hours, or until set. Serve or store in an airtight container in the fridge for up to 5 days.